Potato And Chorizo Stuffed Ancho Chiles Recipes

Steps:

• Rinse chiles. Cover with cold water in a bowl. Weigth them down with a sieve (to keep chiles submerged) until completely rehydrated--about 8 hours. Do not drain. Reserve 1 C of water from the soaked chiles.
• Preheat oven to 350°F.
• Remove one chile at a time from the water. Working over the bowl, slice the chile on one side with scissors. Let seeds drain into sieve(do not discard seeds). Carefully cut out the seedpod. Discard pod. Repeat with all remaining shiles.
• Place seed chilis, cut side up in a baking dish (13 x9).
• Place chile seeds on a shallow cookie sheet and toast in the oven about 8-10 minutes until dry and fragrant.
• Cool seeds and then grind in a grinder (you should end up with about 1 T).
• Puree tomatoes including their juice with the reserved chile water, chile seeds and 1/2 t salt until smooth.
• Transfer to a saucepan and boil, stirring occasionally until the sauce is thickened, about 5-7 minutes
• Peel potatoes and cube them. Cook in water until tender but not falling apart. Drain in cold water.
• Stir together potatoes, chorizo, cheese and salt.
• Fill each chili with about 1/2 C mixture.
• Pour sauce aroung chiles (not over)
• Cover with foil and bake 35-45 minutes until bubbly all over.

Steps:

• Preheat the oven to 375 degrees F.
• For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
• For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
• Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
• Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.

Steps:

• Rinse chiles and soak in 1 quart of hot water until they soften and plump up a bit.
• Drain and reserve 2 cups of this soaking liquid.
• Carefully make a lengthwise slit in the chiles without removing the stems and devein and remove seeds.
• Combine the reserved soaking liquid with the vinegar, salt and pepper and soak the chiles again in this new mixture at least for 2 more hours.
• Sautee the onion until transluscent, add the potatoes and season with salt and pepper, cooking until potatoes are golden brown.
• Let cool for a while and mix in the cheese.
• Stuff the chiles with this and place on a rectangular baking dish along with the last soaking liquid.
• Bake at 400°F for 25 minutes or until cheese has melted.

Steps:

• Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
• Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
• Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.